Download 7.1

7 Dairy, Eggs, Breakfast,
Sandwich
7.1 Dairy Products
Objectives
Explain and demonstrate how to keep
milk products safe and sanitary
 Differentiate between butter and
margarine by listing the characteristics
of each
 List the characteristics of ice cream
 Distinguish between several types of
cheeses and give examples of each

Key Terms
Clarified butter
 Cream
 Homogenization (huh-MAH-juh-ni-ZAYshun)
 Margarine
 Pasteurization (PASS-cher-I-ZAY-shun)

Intro
Milk, cheese, and butter play an
important roll in the American menu
 Most Asian cuisines use few, if any,
dairy products
 Cheese is an important food in itself
and also as a component in many
recipes.

Sanitation

Dairy items should be stored at 40
degrees F. or lower in a tightly sealed
container.

Dairy products tend to absorb other orders
and flavors quickly and easily
Milk Products
Milk is a popular beverage and an
important ingredient, providing texture,
flavor, color and nutritional value for a
variety of cooked or baked items.
 Milk is a highly nutritional food,
providing proteins, vitamins, and
minerals (calcium)
 Milk is highly perishable and an
excellent bacterial breeding ground

Milk Grading
Milk is graded A, B, or C based on
bacteria count.
 By law, all grade A milk is pasteurized,
which means the milk has been heated
to a high enough temperature long
enough to destroy pathogenic bacteria
(161 degrees F. for 15 seconds)

Milk
Ultra-pasteurization is heating to a very
high temperature (275 degrees F.)
which increases shelf life
 Homogenization is a process in which
the fat globules are reduced in size and
dispersed through the liquid preventing
separation

Milk & Milkfat
Milk
Milkfat
Whole milk
3.5%
Reduced-Fat
2%
Low-Fat
1%
Non-fat
>0.5%
More on Milk
All milks contain the same amount of
fat soluble vitamins A & D and calcium
 Evaporated milk has 60% of the water
removed
 Sweetened condensed milk has 60% of
water removed and contains 40-45%
sugar
 Dry milk has virtually all the water
removed

Cream & Milkfat
Cream
Cream
Milkfat
=/>18%
Light Cream
18-30%
(coffee cream, table cream)
Light Whipping
Cream
Heavy Whipping
Cream
Half & Half
30-36%
=/>36%
10-18%
Cream Notes
More viscous than milk
 Adds flavor and body to sauces , soups
desserts
 Whipping cream can be whipped into a
stiff foam

Cultured Dairy Products

These products are produced by adding
specific bacterial cultures which convert
lactose into lactic acid, giving them
body and a tangy unique flavor

Buttermilk is a tangy, thickened, cultured
(streptococcus lactis) low-fat, or no-fat
milk (originally liquid remaining after
butter production)
Cultured Dairy Products
Sour Cream is a tangy, thickened, cultured
light cream containing 16-22% milkfat,
used as a condiment and in baking
 Crème fraîche is a tangy, nutty, thickened
cultured cream, thinner and richer than
sour cream containing 30% milkfat and
does not curdle in soups and sauces like
sour cream or yogurt

Cultured Dairy Products

Yogurt is a thickened, cultured
(lactobacillus bulgaricus and streptococcus
thermopbilus) milk, containing the same
milkfat as the milk used (whole, low-fat,
non-fat), often containing fruit and/or
sweeteners, is used in baked goods, salad
dressings, frozen desserts, and is
prevalent in Middle Eastern cuisine
Ice Cream Specs
Custards churned during freezing
 Contain not less than 10% milkfat,
20% milk solids, not more than 50%
overrun
 Overrun is the amount of air (added
volume) churned in

Butter
Butter contains at least 80% milkfat,
not more than 16% water and 2-4%
milk solids
 93° F. melt point
 260° F. smoke point
 Salted butter contains up to 2.5% salt
 Unsalted butter is preferred for
desserts and baking

Butter
Grade AA, superior quality, fresh sweet
flavor, creamy texture
 Grade A, good quality, pleasing flavor,
fairly smooth texture
 Grade B, standard quality, made from
sour cream, acceptable flavor, used to
manufacture foods.

Butter
European-style butter, 82-86% milkfat,
very little or no salt, made from
cultured cream
 Whipped butter increases volume,
spreadability and susceptibility to
rancidity
 Clarified butter has had water and milk
solids removed, higher smoke point

Butter

Ghee, slower process, evaporating
more water and browning solids, 375°
F. smoke point
Margarine
Not a dairy product
 Manufactured from vegetable or animal
fats - flavor, color, emulsifiers,
preservatives, vitamins added –
solidified by exposure to hydrogen gas
(hydrogenation), (trans-fat), the firmer
the margarine the greater the
hydrogenation – diet margarine
contains 50% water

Food Spoilage Facts*

Milk is spoiled when it starts to look like
yogurt. Yogurt is spoiled when it starts
to look like cottage cheese. Cottage
cheese is spoiled when it starts to look
like regular cheese. Regular cheese is
nothing but spoiled milk anyway and
can't get any more spoiled than it is
already.
*not
Cheese
One of the oldest and widely used
foods on the planet
 Each starts with a mammal’s milk, milk
proteins (casein) are coagulated with
the addition of an enzyme (rennet)
separating into solid curds and liquid
whey, curds go to fresh cheese (ricotta,
cottage) or are further processed by
cutting, kneading, or cooking

Cheese Varieties

Cheese classifications can overlap


“However, there are no objective measurements of the softness or
hardness of cheese. Some cheeses such as brick, classified as semi-soft,
may actually be harder than rindless Swiss or washed-curd Cheddar, which
are described as hard cheeses.” – National Dairy Council
Fresh or Unripened: mild, creamy, tart not
bitter, 40-80% moisture, highly perishable
Queso Oaxaca:
40-45% milkfat
cow milk
Fresh/Unripened
Cream Cheese:
Cottage Cheese:
35% milkfat
4-10% milkfat
cow milk
cow milk
Feta:
70-75% milkfat
sheep/goat milk
Fresh/Unripened
Ricotta:
Mascarpone:
4-10% milkfat
70-75% milkfat
cow milk/whey
cow milk
Mozzarella:
70-75% milkfat
cow/buffalo milk
Cheese Varieties

Soft: thin-skinned, creamy, mild flavor, 5075% moisture
Brie:
60-75% milkfat
cow milk
Soft
Boursin:
Camembert:
60-75% milkfat
45% milkfat
cow milk
cow milk
Cheese Varieties

Semi-Soft: mild, buttery, smooth, sliceable
40-50% moisture
Fontina:
45% milkfat
cow milk
Semi-Soft
Edam:
Port du Salut:
45% milkfat
50% milkfat
cow milk
cow milk
Muenster:
50% milkfat
cow milk
Cheese Varieties

Hard\Firm: close-textured, firm, 30-40%
moisture
Swiss:
45% milkfat
cow milk
Emmenthaler, Gruyère,
Jarlsberg
Hard\Firm
Cheddar:
Provolone:
45-50% milkfat
45% milkfat
cow milk
cow milk
Blue:
45% milkfat
cow milk
Roquefort, Stilton, Gorgonzola
Hard\Firm
Asiago:
Manchego:
30% milkfat
40-57% milkfat
cow milk
cow milk
Cheese Varieties

Hard\Grating: carefully aged, firm,
crumbly, 30% moisture
Parmigiano
Romano
Sapsago
Cheese Varieties

Goat’s milk: (Chèvre) rich concentrated
flavor, tangy
Cheese Varieties

Pasteurized processed

Blended aged and green cheeses mixed
with emulsifiers and flavorings
Cheese Varieties

Processed cheese food

less natural cheese (minimum 51%),
higher moisture, often vegetable oil and
milk solids added
Cheese Varieties

Imitation

dairy by-products and soy, rubbery, lacks
flavor